Want to make something tonight that everyone will love? This vegetarian Stuffed Pepper Casserole is made with a Mexican twist with taco seasoning, black beans, and corn. Before serving, top it with cilantro (or parsley), sour cream, and slices of avocado.
There's only about 15 minutes of prep before covering this stovetop casserole for a 30-minute simmer. The rice cooks in the casserole, making this a one-pot meal.
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Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
- ๐ซ Stuffed Peppers
- ๐ฅ What is a stuffed pepper casserole?
- โค๏ธ Why you'll love this recipe
- ๐ง Main Ingredients + Notesย
- ๐ช Recommended Equipment
- ๐ Instructions Overview
- โฐ Tips to Simplify and Save Time
- ๐กIdeas for Possible Variations
- ๐ฅฉ Tips for Omnivores
- ๐ฝ Side Dish Ideas
- ๐โโ๏ธ FAQ
- ๐ฒ๐ฝ Love Mexican Food?
- Mexican Stuffed Pepper Casserole (Vegetarian)
Casseroles are the busy human's best kitchen tool. Some can be assembled ahead and baked when it's time for dinner, and some can be baked ahead and then rewarmed at the end of a busy day.
The best ones need very little prep and can be cooked in one pot. or skillet. If you don't have time to make dinner, you sure don't have time to clean the kitchen. This easy stuffed pepper casserole recipe is one of those.
🫑 Stuffed Peppers
This recipe is perfect for anyone who loves stuffed peppers but lacks the time and energy to pre-cook the rice, make the stuffing, stuff the peppers, and then bake them. Don't get me wrong—I love traditional stuffed peppers. In fact, I regularly make these stuffed peppers topped with cornbread.
But sometimes I need dinner to be easier.
🥘 What is a stuffed pepper casserole?
A stuffed pepper casserole includes all the same ingredients as your favorite stuffed peppers dish. The difference is that it's made as a casserole with unstuffed peppers.
The peppers are cut up and combined with all the ingredients to cook together. The rice is cooked in the casserole to save time and dishwashing.
❤️ Why you'll love this recipe
- Easy recipe. There are a lot of ingredients, for sure, but mostly you just need a can opener.
- One-pot dinner. The rice cooks in the casserole, so there's no need for an extra step or to use an additional pot.
- Kid-friendly and crowd-pleaser. Mexican food is a hit with all ages around the table.
- Simple. You won't need any fancy ingredients.
🧅 Main Ingredients + Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- Basmati rice - either brown or white rice works great. The cooking instructions are for making this recipe with white rice.
- Yellow onion - white onion is fine too.
- Fresh peppers - I use a mix of orange and red bell peppers, but if you prefer green bell peppers, they work just as well.
- Taco seasoning - you can purchase it already made, or make your own.
- Vegetable broth - I typically use Better Than Bouillon - Roasted Vegetable Paste.
- Fire-roasted diced tomatoes - Several food companies sell fire-roasted diced tomatoes, or you can make your own.
- Corn - Feel free to use fresh or frozen sweet corn.
- Black beans - canned or cook your own black beans from dried.
- Mexican cheese blend - or use Monterey Jack, Pepper Jack, or Cheddar cheese.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
- Dutch oven - or other heavy-bottomed pot, or an oven-proof large skillet. Whichever you use, it must have a tightly fitted lid to allow the rice to cook in the broth.
- Chef's knife
📝 Instructions Overview
⏰ Tips to Simplify and Save Time
- Purchase onions and peppers already cut up. If your market carries precut veggies, these containers will be in the produce department.
- Purchase baby spinach in plastic containers, pre-washed, in the produce department.
💡Ideas for Possible Variations
- Swap out rice for quinoa. I haven't done this, but you'll need to adjust the liquid down to 1 cup and the cook time to 15 minutes. Check out these instructions for cooking quinoa for information on cooking quinoa.
- For a more traditional take on a stuffed pepper, sauté ยฝ pound of Impossible Beef or Beyond Beef with the onion before adding the peppers. You may need to add more liquid for the rice to cook in.
- Use brown rice instead of white rice. You'll need 2 cups of liquid if you choose this path.
- Add a 4-oz can of diced Hatch green peppers for a bit of heat. Drain them before adding them to the casserole.
🥩 Tips for Omnivores
Stuffed peppers are traditionally made with ground beef. If you have omnivores at the table who want meat on their plates, serve this casserole with burgers.
🍽 Side Dish Ideas
Cornbread is the obvious (necessary) choice. Either this Easy Buttermilk Cornbread or Mexican Cornbread made with Jiffy Mix are perfect with this dish.
Sweet Corn Tomalito, which is a moist, steamed cornbread that has both puréed sweet corn and whole kernels mixed into the batter, is a family favorite here with the kids and grandkids.
Or make this skillet corn pudding. It adds a poblano pepper to the mix for a Mexican twist.
And don't forget the margaritas. This Easy Classic Margarita is my go-to recipe. If margaritas aren't your thing, this Shortcut Mojito is a refreshing option.
🙋♀️ FAQ
Yes. Be sure to completely cool the finished casserole before you cover and slide it into the refrigerator. When ready to serve, reheat in a 350˚F oven.
Store in an airtight container in the refrigerator for up to 4 days.
Yes. There are two options: 1) Transfer the cooked bell pepper casserole to a casserole dish and finish it under the broiler, or 2) Preheat the oven to 350˚F. Follow the recipe directions until you add the cheese and transfer it to a casserole dish. Cover the dish tightly with aluminum foil, place it on a baking sheet, and slide it into the oven. It may take a little longer for the rice to cook, but once it's tender, continue with the recipe.
🇲🇽 Love Mexican Food?
So do I. Here are more of my favorites: Tamale Pie, Mexican Green Spaghetti, and Vegetarian Enchiladas with Beer.
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Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Mexican Stuffed Pepper Casserole (Vegetarian)
Equipment
- fine mesh strainer
Ingredients
- 1 cup uncooked white rice
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion (1 medium onion)
- 4 cups chopped bell peppers (3 medium-sized peppers)
- 2 tablespoons Taco Seasoning
- 1 teaspoon kosher salt
- 1 ½ cups vegetable broth or water + 1½ teaspoon Better Than Bouillon
- 1 (14.5 oz) can fire-roasted diced tomatoes, and the juices
- 1 cup corn (either fresh or frozen)
- 1 (14.5 oz) can black beans
- ยฝ cup tomato sauce
- 4 cups baby spinach
- 2 cups grated Mexican cheese blend
- chopped cilantro optional topping
- sour cream optional topping
- chopped avocado optional topping
Instructions
- Wash the uncooked rice by putting it in a bowl with water, and gently rubbing it between your hands. Strain and rinse the rice. Return it to the bowl and cover with fresh cold water by 1 - 2 inches. Set aside to soak until you need to add it to the casserole. Tip: Soaking the rice shortens the cooking time.
- Warm the olive oil over medium heat in an oven-proof heavy bottomed pot or deep skillet. Add the onion and peppers and sauté over medium heat until softened, about 7-10 minutes.Stir in the Taco seasoning and salt. Sauté for another few minutes until very fragrant.
- Add the broth, diced tomatoes, corn, black beans, tomato sauce, and soaked rice. Bring to a simmer, and stir in the baby spinach and half of the cheese.
- Cover the pot and simmer for 20 - 30 minutes until the rice is tender.
- Spread the remaining cheese over the casserole, and slide the pot under the broiler to melt the cheese.
- Serve warm, topped with a scoop of sour cream, cilantro or parsley, and chopped avocado.
Notes
🧅 Main Ingredients + Notes
- Basmati rice - either brown or white rice works great. The cooking instructions are for making this recipe with white rice. Brown rice takes additional liquid and a longer cooking time.
- Yellow onion - white onion is fine too.
- Fresh peppers - I use a mix of orange and red bell peppers, but if you prefer green bell peppers, they work just as well.
- Taco seasoning - you can purchase it already made, or make your own.
- Vegetable broth - I typically use Better Than Bouillon - Roasted Vegetable Paste.
- Fire-roasted diced tomatoes - Several food companies sell fire-roasted diced tomatoes, or you can make your own.
- Corn - Feel free to use fresh or frozen sweet corn.
- Black beans - canned or cook your own black beans from dried.
- Mexican cheese blend - or use Monterey Jack, Pepper Jack, or Cheddar cheese.
Jane
Outstanding recipe!
Susan Pridmore
Thank you so so much! I'm happy this recipe worked well for you!
RP
Add rice in Step 3? thanks
Susan Pridmore
YES!! Thank you. I'll add that in right now!